做法
- 厚锅中放入水、拍碎的姜、压裂的豆蔻和肉桂段。煮沸再煮四分钟。
- 加入散茶，用力煮九十秒——马尔代夫奶茶要泡得浓。
- 倒入牛奶，再次加热至微沸。
- 中火加热至再次微沸。
- 加糖搅拌至完全溶化。
- 趁热享用。配玛斯罗西或博基巴食用。
Common questions
Can 马尔代夫奶茶 be made ahead?
马尔代夫奶茶 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is 马尔代夫奶茶 spicy?
马尔代夫奶茶 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 马尔代夫奶茶 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 马尔代夫奶茶 to make at home?
马尔代夫奶茶 is approachable for a home cook with basic stove skills — total time about 13 minutes, no special technique required.
Can 马尔代夫奶茶 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
马尔代夫奶茶与斯里兰卡和南亚奶茶传统同源。马尔代夫人偏爱比印度玛萨拉茶更甜的口味；茶配面包是普遍的咖啡馆点心。
